Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad
By Emeril Lagasse
Arugula, Radicchio, Endive, Roasted Walnut and Maytag Blue Cheese Salad
By Emeril Lagasse
Yield/Serves:
Makes 4 to 6 servings
- 1 cup roasted walnuts, warm
- Juice of one orange
- ½ cup rice wine vinegar
- Salt and pepper
- ½ cup walnut oil
- ¼ cup extra-virgin olive oil
- 5 ounces baby arugula, cleaned and stems removed
- ½ head of radicchio, leaves torn
- 12 endive spears/leaves, julienned
- ½ pound Maytag blue cheese
- ¼ cup edible flowers, optional
- Cracked black pepper, for garnish
This salad combines a classic blend of arugula, endive, and raddichio. The blue cheese provides a tangy flavor while the walnuts add a nice crunch.
For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 minutes for the flavors to infuse. Whisk in the oils in a slow, steady stream. Reseason if needed.
For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil.
To serve, mound the salad in the center of salad plates and sprinkle the Maytag blue cheese and walnuts around the greens.
Garnish with the edible flowers (if desired) and cracked black pepper to taste.
For the dressing: Place the warm walnuts in a mixing bowl. Add the orange juice and rice wine vinegar. Season with salt and pepper. Allow to stand for 10 minutes for the flavors to infuse. Whisk in the oils in a slow, steady stream. Reseason if needed.
For the lettuces: In a mixing bowl, combine all the greens together and toss with the walnut oil.
To serve, mound the salad in the center of salad plates and sprinkle the Maytag blue cheese and walnuts around the greens.
Garnish with the edible flowers (if desired) and cracked black pepper to taste.